Béarnaise Sauce (sous vide method)

Very easy béarnaise recipe. Serve with your favorite steak, potatoes, and vegetable.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Sauce
Cuisine: French
Keyword: bearnaise
Servings: 4

Equipment

  • Sous vide set-up
  • Immersion blender (you can use a regular blender or food processor)

Ingredients

  • 5 egg yolks (3 ozs)
  • 12 tbsp unsalted butter 1 1/2 sticks
  • 3 ozs red wine vinegar
  • 1 shallot finely diced, about 1 oz
  • 1/4 oz tarragon fresh, finely chopped
  • 1/2 tsp salt finely ground, sea or kosher
  • 1/2 tsp white pepper finely ground

Instructions

  • Heat sous vide bath to 167°F. Place egg yolk and butter in one vacuum bag, all other ingredients in another. Place both sealed bags in bath for 30 minutes. Empty butter/egg bag into container to be used with immersion blender. Strain vinegar into same container, leaving behind shallot and tarragon. Blend thoroughly until smooth and frothy.
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